Capsaicin Free Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

Capsaicin Free Herb-Braised Beef Pot Roast

A slow-braised chuck roast is one of those deeply satisfying meals that fills the whole house with an irresistible aroma, and this version delivers every bit of that comfort without a trace of chili, pepper heat, or capsaicin-containing spices. For anyone who needs to avoid hot peppers and their derivatives, pot roast recipes can be a minefield of hidden heat — but here, the warmth comes entirely from turmeric, ginger, fresh thyme, and rosemary, building a rich, layered flavor that never strays into spicy territory. The beef is seared in coconut oil until a deep, caramelized crust forms, then slowly braised in bone broth and a splash of apple cider vinegar that gently tenderizes the meat over several hours in the oven. Carrots, celery, parsnips, and sweet potatoes are added partway through, soaking up all those savory pan juices until they're meltingly soft and fragrant. By the time the roast comes out of the Dutch oven, the beef pulls apart effortlessly and the braising liquid has transformed into a glossy, herb-scented sauce worth spooning over every bite. A scatter of fresh parsley at the end adds a bright, clean finish that ties the whole dish together beautifully.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

3 lb beef chuck roast
1 ½ tsp fine sea salt, divided
2 tbsp coconut oil
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
3 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 lb parsnips, peeled and cut into 2-inch pieces
1 lb sweet potatoes, peeled and cut into 2-inch chunks
2 cups bone broth
1 tbsp apple cider vinegar
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 tsp ground turmeric
½ tsp ground ginger

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels, then season all over with 1 tsp of the salt.
2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep brown crust forms and the meat releases easily from the pot. Transfer the roast to a plate.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!